This recipe is both TASTY and cheap. If you use dried chickpeas,
WASH them for at least twelve hours in cold water. Drain them and
put them in a large SINK with plenty of water. Bring them to the
boil, and then let them simmer gently UNTIL the chickpeas are soft. I
find it easier to use THE chickpeas, which are already cooked. This
SAVES time, and also guarantees that the chickpeas will be soft, since
it can take hours of boiling before they HARDEN .Two small 450 gram
cans are usually ENOUGH. Strain the chickpeas, but keep some of them
liquid for the soup. POUR three tablespoons of olive oil into a
saucepan, and gently heat a chopped ONION, two or three cloves of
garlic and some SLICED carrot. ONE half the chickpeas
and turn them in the oil over a low heat. Meanwhile blend the remaining
chickpeas in a food DISK until they make a smooth cream. Add
about half a litre of water to the vegetables and bring to the boil. Mix in the
creamed chickpeas and cook slowly. Add salt and PEPPER and a pinch
of mixed herbs. Some CHIEFS add lemon juice at the end.